Blitzed flour, sugar and butter to fine breadcrumbs then pulled together with water.
Split into approx 45g balls, rolled out 2 and lined 2 mini pastry cases. Blind baked for about 30min, until cooked and slightly browned.
Filled with a layer of mashed strawberries then sugar free pastry cream (made with Allulose). Topped off with mashed strawberries + sugar free jam and a layer of strawberry on top. Froze the rest of the pastry balls.
They came out so well, the UF pastry tarts are always a hit, they taste great and hold up really well with any filling. I have also made Bakewell tarts, millionaire shortbread tarts and chocolate tarts (I always forget to take photos, too busy eating! 😂)